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Photo of Moroccan lamb cottage pie by WW

Moroccan lamb cottage pie

7
6
6
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

olive oil

2 tsp

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

fresh ginger

2 tsp, finely grated

ground cumin

2 tsp

ground paprika

2 tsp

ground all spice

½ tsp

lean lamb mince

500 g

tomato paste

2 tbs

zucchini

1 large, chopped

chicken stock

1 cup(s), (250ml)

lentils, canned, rinsed, drained

1 can(s), (1x400g can)

celeriac

900 g, bulb, cut into 2cm pieces

Instructions

  1. Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add garlic, ginger, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add zucchini, stock and lentils and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
  3. Meanwhile, boil, steam or microwave celeriac bulb until tender. Drain. Mash in a large bowl. Spoon mash over lamb mixture and lightly spray with oil.
  4. Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.

Notes

TIP: You can use cauliflower instead of celeriac.

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